Brown Butter Coconut Cookies

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It is a New year and My husband and I have started eating healthier ( well not going to lie but better then before). I admit I could not do the Atkins Diet it just was not working for me, and my husband did it for awhile, but he too could not finish out. We decided not to do it, but to learn to do the whole portion control, and exercise more then we have. I have to say so far that has worked for the both of us. I love my desserts and so does he, so not to deprive ourselves I came across something healthier for us, but note to self limit yourself to one not five since these are so yummy. I came across this recipe and thought what the heck why not try it does not hurt, and we love Coconut. I honestly was not sure how these would turn out, but no doubt these are going to be made a lot in our house hold. If you are doing the Atkins diet this is right up your alley. Of course if you love Coconut these taste almost like a Macaroon.

 

Brown Butter Coconut Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 28 large cookies (2 tablespoons dough each)

Serving Size: 1 cookie

Calories per serving: 149

Fat per serving: 14.8g

These low carb brown butter coconut cookies are loaded with dried coconut chips. The cookies are also packed with butter flavor and completely gluten free.

Ingredients

1 cup (2 sticks or 225 grams) unsalted butter
2 tablespoons water
3/4 cup plus 2 tablespoons Stivia  or low carb sweetener of choice
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup low carb brown sugar blackstrap molasses ( with the Molasses I put two table spoons)
1 cup almond flour
1/3 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
4 cups (240 grams) dried, unsweetened flaked coconut

Instructions

In medium sized pot, melt butter on medium heat, stirring frequently. Once it melts, it will eventually foam, turn a clear golden color, and then become dark brown with a nutty aroma.
Remove browned butter from heat and pour it and any browned bits into a heat safe measuring cup. Slowly add enough water to bring measurement back to one cup. (it takes about 2 tablespoons of water and be careful not to pour the cooler water too fast into the hot butter)
Place butter in refrigerator for 1-2 hours or until solid.
Preheat oven to 350°F and line cookie sheets with parchment paper or silicone mat.
Cream white low carb sweetener and browned butter with electric mixture until fluffy (if using extra white low carb sweetener and molasses, it should be creamed in with the butter as well).
Add egg and beat until well combined, scraping bowl as needed. Then beat in vanilla.
Mix brown sugar sweetener, almond flour, coconut flour, baking powder, baking soda, and salt in medium bowl.
Pour half of the dry flour mixture into creamed butter mixture and mix until combined. Mix in the other half of the flour mixture.
Stir in unsweetened coconut flakes, half at a time.
Scoop dough into desired size balls on prepared baking sheets, leaving room between to spread. (1-2 tablespoons or 2-inch scoop)
Flatten each dough ball with fingers or spoon.
Bake 10-11 minutes for 1 tablespoon scoops, 12-14 minutes for 2 tablespoon scoops, or 14-16 minutes for 2-inch scoops. (these are approximate times, cookies are done when deeply golden all over)
Allow cookies to cool at least 15 minutes before removing to cooling rack (they may crack if moved when still hot).
 

 

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